Herbes de Provence Croutons

Croutons are small, crisp pieces of bread that are sautéed or baked to remove moisture. Raw croutons are small, crisp pieces that have been dehydrated to remove the moisture. Not so different from the cooked version except perhaps healthier for the body. :)

For me, when I started eating a raw foods, the one thing that I really missed and found myself continually searching for was texture. I made my first raw crouton recipe several years ago and it was a godsend!

Not only are croutons great on salads or in soups, but they make wonderful snacks all by their lonesome. The key ingredient that I use in my crouton recipes is nut pulp. Not nut flour or ground nuts, but the pulp that is left over from making nut milks. Nut pulp offers up a light and airy texture. If you use flours or ground nuts they will turn out dense and heavy. They will still taste good, just a different texture. Now, get busy and make yourself some scrumptious croutons!

11 thoughts on “Herbes de Provence Croutons”

Okay, I noticed a lot of your recipes call for almond pulp- is their either some sort of substitute or somewhere you can buy almond pulp? I haven’t jumped on the band wagon for making my own almond milk and I don’t know how you’d make enough almond milk to get the amount needed for some of the recipes. Suggestions?

Many of my recipes do, specially as of late since I have been making a lot of almond pulp. You can’t purchase it anywhere. Would be nice if a person could. As far as substituting it out with another ingredient… it depends on the recipe. I have made the croutons with ground almonds before. They tasted good but the texture was more dense. Almond pulp gives great textures to recipes and in the raw world, that is something that “we” are always trying to tackle. Have a great day, amie sue

i’m about to make these up, and curious what you think (or anyone else?) about using some carrot pulp from juicing as a substitute for some of the almond pulp. I have quite a lot frozen, and I wonder how that would work. Let me know if anyone has some clue about that…thanks…

Hello Amie-sue, I have two questions none pertaining to this recipe.
1. Do you have a cracker recipe close to the Ritz cracker?
2. I have cucumber pulp left over from juicing cucumbers and although I saved the pulp I don’t know what to do with it. Can you help?

Hi Rhonda… I don’t think that I have a Ritz cracker recipe on my site. I had made one years ago… let me do some digging. Cucumber pulp… hmmm, I would personally, bag it and save it… freeze it and add with other juice pulps to make a cracker with it. Have you ever done that before? amie sue

lol no I’m fairly new at this but I am willing to try new things. I have a large bag of carrot pulp and a large bag of cucumber pulp in the freezer. I guess I could put them together and see what I get, what do u think?

That is how I come up with my recipes… experiment! I can’t imagine that cucumber pulp would have much flavor but adding a little might not be so bad. Let’s see if I can help devise a recipe, let me ask, are you wanting to use just veggie pulp and no nuts or nut pulp?